While I am wrapped up with feeding an infant, changing diapers, feeding an always ravenous preschooler, putting in a Toy Story DVD, chasing the aforementioned preschooler while holding the aforementioned infant, and all the other insanity that comes along with a new baby, my foodie friends are taking turns in the Cupcakes & Kale Chips kitchen. Make sure you head on over to Pinterest, too, where I will be pinning all of these awesome recipes on my Guest Posts board, plus my Inspiration boards!
Today I’d like to introduce Kristen from Frugal Antics of a Harried Homemaker, who is bringing a delicious side dish of Roasted Brussels Sprouts with Garlic & Lime!
Hi! I am Kristen from Frugal Antics of a Harried Homemaker. I am so pleased to be here today as a guest and especially for the reason behind all of these guest posts. I wish you and your little one all the best, Brianne!!! Treasure your time with the babies, because all too fast they turn into mouthy teenagers (says the mom of four of those rascals).
By way of introduction, I have five children, four big boys, ranging in age from 13 to 18 and one first grade girl. We moved to Florida from Arizona a year and a half ago and have quickly acclimated to the South. I have been eating gluten free for just over a year, but my family is gluten full, so I make a wide variety of foods. I have been blogging for over four years, but am just barely coming out of my shy corner of the blog world, so I won’t feel badly if you have never heard of me.
Today, I brought some roasted vegetables. Little round green ones. Shhhh, don’t say their name too loudly or someone might wrinkle their noses and say “eww!” I used to be one of the naysayers myself not too long ago. I grew up in a house where my mother boiled the dickens out of little cabbages. The house filled with a noxious smell and all I wanted was to hide under my bed until dinner was over. I never had that option, though. My mother would put two Brussels Sprouts on my plate and make me eat them before I could leave the table. It was torture. Decades later, you can see I am still traumatized.
It wasn’t until recently that I learned that my mother, the wonderful cook, was a lousy Brussels Sprout maker. Her boiling technique was just about the worst way to treat them. Throwing them in the oven at a high heat and short time is the way to bring out their hidden sweetness. Now, I have done a complete 180 and I serve up little green vegetables all winter long.
- 1 lb Brussels Sprouts, cleaned and quartered
- 2 Tbsp grape seed oil, divided
- 2 Tbsp minced garlic
- 1 small lime
- salt and pepper to taste
- Parmesan cheese
- Put 1 Tbsp grape seed oil onto a rimmed baking sheet.
- Tilt the pan to spread it all over.
- Place the garlic an Brussels sprouts on the pan.
- Drizzle remaining 1 Tbsp oil over the vegetables.
- Sprinkle with salt and pepper.
- Squeeze lime all over the sprouts.
- Bake in a preheated 425 degree oven for 12 minutes.
- Remove from oven and sprinkle with Parmesan cheese.
Thank you, Brianne for having me over to visit. Ya’ll are welcome over to my place any time!
Thanks Kristen! Sounds and looks super-yummy!
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